Shaved Asparagus with Orange Zest and Pancetta. [Photograph: Katerina]

For last week's Weekend Cook and Tell challenge we asked all of you to get excited for spring (not really all that much of a challenge) and tell us about your early spring vegetable-centric adventures. We dubbed this "Spring Frenzy," and it certainly triggered a frenzy of spring produce giddiness surrounding all of this week's contributions. Let's take a look at your creations with the new crops.

Katerina is on a serious asparagus kick, using it to whip up shaved asparagus salad with orange zest and pancetta and fusion-inspired asparagus with fried shallots dressed with fish sauce and Dijon mustard.

The shelves are stocked with citrus where somaR is, perfect for making this springtacular pineapple orange ginger cake.

smsingram's garden is growing two different varieties of pea shoots that are stupendous when sautéed with garlic and olive oil.

dbcurrie's local farmers' market hasn't opened yet but her local supermarket's produce section is looking much perkier. She incorporated some skinny asparagus into a spring veggie frittata with crème fraiche, potatoes, and Parmesan.

Soba Noodles with Asparagus. [Photograph: cathyeats]

cathyeats snagged some asparagus at the market for this cool and springy soba noodle salad dressed up with scallions and cilantro.

For ElizabethS, nothing says spring like ramps. Last year she celebrated their arrival with a ramp pesto and this year she's planning to pickle them for continued ramp-age throughout the year.

Brianne L. has been taking advantage of early season artichokes, her new favorite way to tackle thistles is steaming them with lemon butter.

Spring is slow to come in Alaska where elizaleigh is living. Until it warms up she's savoring asparagus a.k.a nature's french fries that was flown in from warmer climes.

Thanks to everyone hit the farmers' market for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Experimenting with Indian.